Grilled Chicken and Quinoa Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant, protein-packed salad featuring tender grilled chicken breast paired with fluffy quinoa, crisp cucumbers, bell peppers, cherry tomatoes, and a bed of fresh spinach. Drizzled with a hint of extra virgin olive oil, this meal offers a delightful crunch and refreshing flavor perfect for a wholesome lunch.

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NUTRITION

426kcal
Protein
49.5g
Fat
9.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Spinach

1/2 cup sliced Cucumber

1/2 cup chopped Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 4

    In a bowl, combine the cooked quinoa, spinach, sliced cucumber, chopped red bell pepper, and cherry tomatoes.

  • 5

    Slice the grilled chicken into strips and add on top of the salad.

  • 6

    Drizzle the extra virgin olive oil over the salad and toss gently to combine.

  • 7

    Serve immediately and enjoy your nutritious, crunchy, and protein-rich lunch.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant, protein-packed salad featuring tender grilled chicken breast paired with fluffy quinoa, crisp cucumbers, bell peppers, cherry tomatoes, and a bed of fresh spinach. Drizzled with a hint of extra virgin olive oil, this meal offers a delightful crunch and refreshing flavor perfect for a wholesome lunch.

NUTRITION

426kcal
Protein
49.5g
Fat
9.7g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Spinach

1/2 cup sliced Cucumber

1/2 cup chopped Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 4

    In a bowl, combine the cooked quinoa, spinach, sliced cucumber, chopped red bell pepper, and cherry tomatoes.

  • 5

    Slice the grilled chicken into strips and add on top of the salad.

  • 6

    Drizzle the extra virgin olive oil over the salad and toss gently to combine.

  • 7

    Serve immediately and enjoy your nutritious, crunchy, and protein-rich lunch.